A great quick & healthy breakfast, lunch or dinner option.
1 tablespoon olive oil
1/2 small onion, chopped
1/2 medium red capsicum, chopped
1/4 teaspoon salt, plus a pinch for the eggs
1 garlic clove (crushed)
1/2 teaspoon paprika & 1/2 teaspoon ground cumin (or spices of choice)
1 large tomato, chopped (1 cup)
1/2 cup cannellini beans
2 tablespoons water
1-2 large eggs
Pinch ground black pepper
Pinch dried parsley for garnish (optional)
Heat the olive oil in a small frypan over medium-high heat. Add the onion, capsicum and salt. Cook, stirring often, until onion and capsicum are soft, about 5 minutes.
Add the garlic, paprika, and cumin. Cook, stirring, 30 seconds, until fragrant. Reduce heat to medium and stir in the tomato, beans and water. Cook 10 more minutes over medium heat, stirring often, to allow the sauce to thicken and flavours to meld.
Break the eggs on top of the shakshuka. Cook, covered, until the whites are set and the yolks are still soft, 5-10 minutes.
Season with salt and pepper. Garnish with parsley.
(Throw in some spinach or kale along with the tomato & beans for extra nutrients!)